Tuesday, September 14, 2010

Wildwood Food & Wine Festival

Today, Tim Morton of 1620 and Kristen Vandaveer of Wildwood Park for the Arts where in the kitchen sharing a taste of the Wildwood Food & Wine Festival.

The Wildwood Food & Wine Festival is September 17 at 6:30 pm.  For more details or ticket information click on the link below.


Here's a look at the tasty demonstration:

Monday, September 13, 2010

Dancing with Our Stars

Did you miss seeing Christina & Jason dancing this morning? 

Here's another look:
For more information, voting & tickets click on the link below:


Wednesday, September 08, 2010

Yummy Bran Rolls

Don Bingham

1 cup All Bran
1/3 cup granulated sugar
1 tablespoon salt
2 packages yeast
1 cup vegetable oil
2 eggs, beaten
5 cups all-purpose flour
1/4 cup margarine

Pour 1 cup boiling water over Bran.  Add sugar and salt.  Let cool.
In large bowl, dissolve yeast in 1 cup of warm water.  Add Bran mixture.  Stir in oil and eggs.
Gradually add flour and beat.  Roll out on floured board (it will seem sticky).  Melt butter and brush circles that have been cut with biscuit/cookie cutter.  Fold in half and place on greased cookie sheet.  Rolls should almost touch each other.  Let rise 1 1/2 hours.  Bake at 400 for almost 15 minutes.  Unused dough will keep about weeks in refrigerator.  Makes about 4 dozen.

Tuesday, September 07, 2010

Classic Gazpacho

Chef Sarah Crouch
Ciao Baci

3 medium tomatoes
2 red bell peppers
2 small cucumbers one peeled and one not peeled both seeded
1/2 small onion (either vidalia or red onion will do)
2 cloves of garlic
1/3 cup of sherry vinegar
5 cups of tomato juice (instead of tomato juice you can substitute Bloody Mary mix)
1 tsp of Tabasco sauce
salt and pepper to taste
ice cubes

Core and quarter tomatoes put them in a food processor.  Pulse about 12 one second pulses then transfer to a large bowl.  Cut and core the peppers and seeded cucumber into rough one inch pieces.  Process them separately about 12 one second pulses then add to the bowl with tomatoes.  Mince garlic by hand, then add to the bowl of vegetables along with salt, vinegar, and pepper to taste.  Let stand until the juices from the vegetables release.  This should take about 5 minutes.  Then, stir in the tomato juice, hot sauce, and ice cubes.  Cover tightly and refrigerate to blend flavors.  Refrigerate at least 4 hours and up to 2 days.  Serve cold.